The horchata (or horchata de chufa) is a sweet and refreshing drink, very characteristic of the city of Valencia. People have it all year round, but it is without a doubt one of the favourite drinks of the citizens and students in the Spanish schools in Valencia to cool down during the hot summer months.
It is made with water, sugar and tiger nuts, small tubers obtained from the roots of a plant named juncia avellanada.
A glass of horchata and fartons
With the Holy Week in Spain comes one of the typical products from the Spanish gastronomy for this time, the Mona de Pascua (Easter Cake). This sweet is very common in the Valencian Community and Catalonia, and its presence has been growing in many other cities over the last years, so, if you are undertaking a basic Spanish course in Spain you can buy it in many bakeries.
Its name comes from the arabic munna, which means “provision for the mouth”, and it is a present that the Moorish made to their masters. Nowadays, it symbolises the end of Lent and the Holy Week.
Traditional Mona de Pascua
When we talk about Spanish gastronomy we all think about the paella, the tortilla de patatas and the jamón (ham), but there is another traditional dish from the Spanish food, internationally known: the gazpacho. A sort of cold soup made with a mixture of vegetables (cucumber, tomato and pepper), and with old bread, olive oil, salt, garlic and vinegar. Students from the Spanish schools in Spain usually love it.
There are different varieties for this dish but the most famous one is the one named gazpacho andaluz, as it is from Andalusia and it is most consumed over there. It is one of the tourists’ favourite dishes in the south of Spain, mainly for its great flavour and for its ingredients from the Mediterranean cuisine.
A dish of Gazpacho Andaluz
Spanish is a language that can be practised in many different ways, by reading books, watching films in Spanish, listening to songs… but one of the most enjoyable and entertaining ways to learn Spanish in Spain is to do so while you cook a typical dish from the Spanish cuisine.
This activity is very common in Spanish schools, and many have it as a special section in the course program. This type of exercise is very important for students to be able to learn Spanish and the Spanish culture outside school classes, by doing it in a more enjoyable way: by cooking.
Two Spanish students in a cooking course
►…continue reading about learn Spanish by cooking dishes from the Spanish cuisine
It is the city’s dish of excellence, it has its own festivity and last 12th of November, the potato tortilla of Betanzos became the best one in all of Spain, so none of the students undertaking a basic Spanish course in the city can leave without trying it.
This prize was awarded thanks to the Galician Alberto García Ponte, who resulted to be the winner of Spain’s XIII Potato Tortilla Championship which took place in Elcheas part of the competition ‘Lo Mejor de la Gastronomía’ (The best of gastronomy).
La tortilla de patatas de Betanzos
►…continue reading about the best potato tortilla is made in Bentazos
Cooking a potatoes omelette is a very common activity practiced by students who are studying Spanish in Spain. It is one of the most popular where families often cook it to eat in their own homes, although it also appears in the menu of the best restaurants. Anyway, it´s often eaten as a tapa or as appetizer in bars to accompany a caña (glass of beer) or glass of wine.
Pincho de tortilla
It is prepared in about 30 minutes, including preparation and cooking. The ingredients are simply eggs, potatoes and onions, to fry in a pan with oil, preferably olive oil, and a little salt. The popularity of the ingredients and resources facilitates the practice as an activity in the schools of Spanish for students learning Spanish in Spain.
Cut the transverse potatoes in thin circles, although somewhat thicker than the potato chips, and the onion into small pieces. Fry the potatoes and onion into the pan, once heated the oil is heated. The time of frying to fry the potatoes can be used to prepare the eggs and beat them in a dish or bowl. Both beaten eggs as potatoes and onions are often put some salt, independently.
►…continue reading about Spanish omelette, a recipe to practise in the Spanish schools in Spain
